Temperance cook book

One quart of flour, four eggs, one-half cup of melted butter, one cup of warm milk, one cup of warm water, one-half cup of yeast, one teaspoonful of salt. Beat the eggs to a stiff froth, add the milk, water, butter, and salt; stir the flour to a smooth batter, and beat the yeast in well. Mix it up in the morning if wanted for tea. When light, stir down, and pour into a well buttered mould, and let Sally rise again. Bake steadily from three-quarters to one hour. Eat hot. SALLY LUNN — Without Yeast. One quart of flour, one-half pint of milk, two eggs, a piece of butter the size of an egg, three tablespoonfuls of sugar, two teaspoonfuls of Equity baking-powder. Bake twenty minutes. BREAKFAST PUFFS. Two cups of sweet milk, two cups of flour, two eggs, and an even teaspoonful of salt. Beat the eggs separately and well, add the whites last, and beat all well together. Bake in gem-pans or cups; heat them on the range very hot, so that when you half fill the cups with the batter they will brown. Bake in a very hot oven; if the gem-pans have been properly heated, and the oven hot as it should be, they will bake in five minutes. When baked serve immediately. For Graham gems use half Graham flour. GERMAN PUFFS. One pint of sweet milk, five tablespoonfuls of flour, one tablespoonful of melted butter, six eggs, leaving out the whites of three. Bake in buttered cups half filled, twenty minutes in a hot oven. For Sauce: Beat the whites of four eggs to a stiff froth, add one coffeecup of pulverized sugar, and the juice of two oranges; turn the puffs from the cups on a platter and cover with the sauce just before sending to the table. MOLLY PUFFS. One cup of Indian meal scalded; when it cools add two cups of rye flour, two eggs, one tablespoonful of brown sugar, and a teaspoonful of Equity baking-powder. Fry them, dropped from a spoon, in boiling lard. GRAHAM GEMS. (No. 1.) One pint of Graham flour, one-half teaspoonful of soda and one of salt, rubbed well into the flour, add two teacups of sour milk, beat well, and heat the gem-pans very hot, so they will brown the minute you put them in. Bake in a very hot oven five minutes. Corn Gems are made in the same way. GRAHAM GEMS. (No. 2.) Two cups of sweet milk or water, one cup of wheat flour, three cups of Graham flour, three tablespoonfuls of sugar, lump of butter the size of an egg, three teaspoonfuls of Equity baking-powder, one egg. Beat the butter, egg and sugar together, until light; add the milk, next the flour, with the baking-powder; have your gem-pans very hot, and bake in a hot oven. GRAHAM MUFFINS. One and a half pints of Graham flour, one-half pint of wheat flour, pint cup three-fourths full of sour milk; add sour cream, until full, soda to sweeten, a little molasses and salt Bake in hot gem-pans. JOHNNY CAKE. (No. 1.) One teacupful of sweet milk, one teacupful buttermilk, one teaspoonful salt, one teaspoonful soda, one tablespoonful melted butter, enough meal to enable you to roll it into a sheet, half an inch thick. Spread upon a buttered tin, or in a shallow pan, and bake forty minutes. As soon as it begins to brown, baste it with a rag tied to a stick and dipped in melted butter. Repeat this five or six times until it is brown and crisp. JOHNNY CAKE. (No. 2.)